Mediterranean Stuffed Sweet Potatoes Recipe
These Mediterranean Stuffed Sweet Potatoes combine the natural sweetness of roasted sweet potatoes with a vibrant, fresh chickpea salad loaded with tomatoes, cucumber, olives, feta cheese, and herbs. Tossed in a zesty lemon-oregano dressing and baked to tender perfection, this gluten-free vegetarian dish is perfect for a wholesome lunch or light dinner that’s both colorful and flavorful.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
- Diet: Gluten Free
Ingredients
Scale
Sweet Potatoes
- 4 medium sweet potatoes, scrubbed
Salad Filling
- 1 cup cherry tomatoes, halved
- 1/2 cup cucumber, diced
- 1/4 cup red onion, finely diced
- 2 tbsp fresh parsley, chopped
- 1 tbsp fresh mint, chopped (optional)
- 1 cup canned chickpeas, rinsed and drained
- 1/4 cup Kalamata olives, pitted and sliced
- 1/2 cup feta cheese, crumbled
Dressing
- 2 tbsp extra virgin olive oil
- 1 tbsp lemon juice
- 1 clove garlic, minced
- 1/2 tsp dried oregano
- Salt and black pepper, to taste
Instructions
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper to prevent sticking and make cleanup easier.
- Roast Sweet Potatoes: Prick each sweet potato multiple times with a fork to allow steam to escape. Place them on the prepared baking sheet and roast for 40 to 50 minutes, or until the potatoes are fork-tender and cooked through.
- Assemble the Filling: While the sweet potatoes are roasting, in a large bowl combine rinsed chickpeas, halved cherry tomatoes, diced cucumber, finely diced red onion, sliced Kalamata olives, crumbled feta, chopped parsley, and chopped mint if using. Mix gently to combine all ingredients evenly.
- Prepare the Dressing: In a small bowl, whisk together extra virgin olive oil, lemon juice, minced garlic, dried oregano, salt, and black pepper until well emulsified.
- Dress the Filling: Pour the dressing over the chickpea and vegetable mixture and toss gently to coat all components evenly with the zesty dressing.
- Prepare Sweet Potatoes for Stuffing: When sweet potatoes are done roasting, remove from the oven and let them cool slightly. Carefully slice each sweet potato lengthwise down the center without cutting all the way through, then fluff the flesh gently with a fork to create a soft, inviting surface for the filling.
- Stuff and Serve: Generously spoon the Mediterranean filling into each sweet potato half. Serve the stuffed sweet potatoes immediately while warm for the best texture and flavor.
Notes
- You can substitute fresh herbs like dill or basil in place of parsley or mint for a different flavor profile.
- For a vegan version, omit the feta cheese or use a plant-based cheese alternative.
- Roasting sweet potatoes evenly is key; choose potatoes of similar size to ensure they cook uniformly.
- Leftovers can be refrigerated for up to 2 days and reheated before serving.
- To make this dish gluten-free, ensure the chickpeas are rinsed well and no additional gluten-containing ingredients are added.
Keywords: Mediterranean stuffed sweet potatoes, roasted sweet potatoes, chickpea salad, healthy vegetarian dinner, gluten-free main course, easy baked sweet potatoes
